摘要
【目的】高效提取香菇中的功能性成分,进一步开发利用香菇的食用价值。【方法】以香菇为原料,在单因素试验和正交试验的基础上,研究了复合酶法(纤维素酶、木瓜蛋白酶和5-磷酸二酯酶)水解香菇的工艺条件。【结果】第一步为纤维素酶和木瓜蛋白酶共同水解,加酶量分别为0.2%和0.4%,水解温度55°C,水解时间3 h,初始pH 5.5;第二步为5-磷酸二酯酶水解,加酶量为0.2%,水解温度70°C,水解时间2 h,初始pH 7.0。用此法得到的香菇水解液水解度为39.48%,游离氨基酸得率10.25%,5-核苷酸得率0.768%,多糖得率8.67%。【结论】此香菇水解液富含呈鲜味物质和其它营养物质,可进一步深加工为香菇调味品。
[Objective] In order to extract the functional components from Lentinula edodes efficiently for the further utilization of its edible value. [Methods] Using Lentinula edodes as raw materials, the hydrolysis process conditions by composite enzyme including cellulose, papain and 5＇-phosphodiester-ase were studied on the basis of single factor experiment and orthgonal test. [Results] Firstly, it was hydrolyzed by 0.2% cellulose and 0.4% papain. The conditions were 55 ℃ initial pH 5.5 and 3 h. Secondly, it was hydrolyzed by 0.2% 5＇-phosphodiesterase. And the conditions were 70 ℃, initial pH 7.0 and 2 h. Under these conditions, the hydrolysis degree was 39.48%, and the extracting rate of amino acids, 5＇-nucleotide, polysaccharide were 10.25%, 0.768%, 8.67% respectively. [Conclusion] The hydrolysate was rich in umami substances and other nutrients, and it could be used for condiment.
出处
《微生物学通报》
CAS
CSCD
北大核心
2012年第1期62-67,共6页
Microbiology China
基金
"十一五"国家科技支撑计划课题(No.2008BADAIB07)
关键词
香菇
呈鲜味物质
水解
正交试验
Lentinula edodes Umami substance Hydrolysis Orthogonal test
